Description
This homemade tomato basil sauce is a simple, flavorful classic perfect for pasta, pizza, or as a base for many dishes. Made with fresh garlic, canned whole tomatoes, and aromatic basil, this sauce simmers gently to develop rich, vibrant flavors without any artificial additives or preservatives.
Ingredients
Tomato Basil Sauce Ingredients
- ¼ cup extra virgin olive oil
- 5 cloves of garlic, peeled and minced
- 2 28-ounce cans whole tomatoes, crushed by hand or in a food processor
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon organic cane sugar (alternatives: regular sugar, honey, or maple syrup)
- 8-10 fresh basil leaves, roughly torn
Instructions
- Heat the olive oil and garlic: In a large heavy-bottomed pan over medium heat, warm the olive oil. Add the minced garlic and cook, stirring regularly, for 2-3 minutes until the garlic is lightly browned. Be vigilant to avoid burning the garlic.
- Add tomatoes and seasonings: Stir in the crushed whole tomatoes, kosher salt, black pepper, red pepper flakes, and sugar. Maintain the heat at medium and cook, stirring every few minutes, until the sauce thickens, about 20-25 minutes.
- Finish with fresh basil: Turn off the heat and stir in the roughly torn fresh basil leaves. Allow the sauce to cool to room temperature.
- Portion and store: Divide the cooled sauce into freezer-friendly jars or airtight containers.
- Storage tips: The sauce can be frozen for up to 4 months or refrigerated for up to one week.
Notes
- Use whole canned tomatoes for the best texture and flavor; crushing by hand retains more tomato chunks.
- Watch the garlic carefully during cooking to prevent bitterness from burning.
- Adjust the level of red pepper flakes to suit your preferred spice level.
- Sweetener can be adjusted or omitted depending on tomato acidity and personal taste.
- Freezing in individual portions makes it convenient for quick use later.
- Fresh basil is key; dried basil won't provide the same aroma or flavor.